This recipe was something I had developed for my vegan cooking class, at the Hilltop Hanover Farm. I have to confess, I was totally bowled over by the creamy indulgence and rich depth of flavor this dish offered. I had some extra hummus on hand and tried using this as a sauce. The results were quite incredible. Rich tasting, well-seasoned and satisfying!
It has actually taken me some time to get my act together and post this recipe. We will be having a house guest for the next few months. It is the first time, I am hosting someone for so long, outside of my mother and mother-in-law and one way or the other this will teach me how to plan. At least, so I would like to believe.
As with everything, I still lust and pine for that eternal well planned life. It started with the days of the palm pilot, yes, believe it or not I actually had one of those. I will confess, probably if I spent less time in the kitchen my life would be simpler. My hours in the kitchen are attributed to more than just the creativity that fuels this site. I enjoy cooking, and consequently we do not have a culture of take out in our household. The closest thing with have to take out routine is Sushi on Mondays. That is because the kids do piano lessons pretty close to their favorite Sushi spot.
It is for days when you want to cook, and want to make sure the family is well fed that this pasta dish comes in handy. It will fill and fit into all your favorite nutritional boxes. It will bring to your table a dish that is rich tasting, satisfying and full off the goodness of a balanced palate of veggies.
This pasta is made with a deep rich sauce using hummus as a base. They pasta is made with a chockful of vegetables, garlic, sun-dried tomatoes. The sauce is rich and soft. There is just one caveat you need to eat it fairly quickly. The sauce thickens as it settles and unlike a traditional cream based sauce this does not work well for the pasta.
- 10 oz dried linguini
- ¼ cup extra virgin olive oil
- 1 tablespoon freshly chopped garlic
- 1 tablespoon freshly chopped rosemary
- 4 scallions chopped, white and green parts separated
- 1 cup of chopped broccoli florets
- 1 cup of mushrooms, thickly sliced
- ¼ cup chopped asparagus
- ½ cup chopped sun-dried tomatoes in oil, drained
- ½ cup hummus, homemade or store bought
- ¼ cup toasted almonds or pine nuts
- 1 teaspoon red pepper flakes
- ½ cup chopped cilantro
- Heat plenty of water in a large cooking pot. Add in 1 teaspoon of salt. Bring to a boil and cook the linguini for about 7 minutes, until al dente. Reserve about 1 cup of the water and drain.
- In a large wok or cooking pot, heat the olive oil and add in the garlic and gently toast until fragrant for about 45 seconds. Add in the red onion and sauté for about 2 to 3 minutes.
- Add in the rosemary and the scallion greens and cook for another minute.
- Add in the broccoli, mushrooms and sundried tomatoes and cover and cook for 4 minutes.
- In the meantime, mix the hummus with the reserved cup of pasta water.
- Add the linguini to the broccoli mixture and toss well. Add in the hummus sauce and mix well. Add in the scallion greens, almonds or pine nuts, red pepper flakes and the chopped cilantro and mix well.
- Serve immediately.